Cranberry cake
This sweet white cake blends perfectly with the bite of sour cranberries. You will need a large bundt tin to bake this in. I was busy procrastinating instead of working on my doctorate research when I created this recipe so I haven’t done a test bake in any other kind of tin and can’t guarantee the quality of the cake crumb in anything other than a bundt tin at the moment.
Ingredients for cake (serves 16):
- 224g vegan margarine (I used Pure)
- 400g white caster sugar
- 400g self raising flour
- 100g coconut flour
- 50g desiccated coconut
- 3 tsp good quality vanilla extract
- 400ml plant milk (I used soya) mixed with 40ml lemon juice
- 80g frozen cranberries mixed with 1 tsp corn flour
Method for cake:
- Mix lemon juice with plant milk and set aside
- Cream together the margarine and sugar
- Then add in dry ingredients topped by wet ingredients
- Mix until just combined to form a very thick batter
- Fold in cranberries (reserving approx. 10 to use on top of batter)
- Scoop into greased and floured bundt tin
- Place reserved frozen cranberries in various places on top of batter and then push them a little ways into the batter
- Bake for 60 mins at 170 degrees
- Cool 10 mins before turning out
- Once completely cooled, drizzle with glaze made from icing sugar and water